Scan Magazine

By Signe Hansen

Just 60 km from Stavanger you will find the small gem, Byrkjedalstunet which, with its culinary treats and historic countryside settings, offers spoils for both conference and leisure guests.

If you think this sounds attractive, you are not the only one; Byrkjedalstunet- hotel, restaurant and chandlery- has been officially named the second most visited tourist attraction in the region of Rogaland two years in a row.

Historic and modern conference facilities
The hotel has 25 rooms placed in picturesque copies of local farm-houses from the 18th century. For conference guests, weddings, summer parties, family-reunions, and exhibitions two very distinctive halls have been carved out from the mountain, one of them in a style inspired by the stone-church in Helsinki. “The Gloppehallen hall can house around 1,100 people for conferences,” says Managing Director Monika Sunde adding: “Last summer we had a large convention for about 450 sheep shearers from all over the world and this fall we have one for make-up artists. The Crown Prince and the Crown Princess of Norway also just visited us this September and found a very pleasant lunch venue in the same hall.”

Since Byrkjedalstunet is so close to Stavanger and its oil business, the hotel does have a large segment of international business travellers and conferences in all sizes. Participants benefit from free internet access, AudioVisual equipment and many different rooms for group-work seating between two and 60 people. The hotel can also help arrange an array of events and teambuilding activities in the beautiful surrounding nature.

Home cooking
One of the things that makes Byrkjedalstunet an attractive destination for both private and corporate visitors is the hotel’s remarkable restaurant which has received several prizes for its traditional cooking. “All our food is home-made and last year our restaurant won a prize from the Region of Rogaland which is itself very famous for its home-cooked food culture, so for us to have won a prize in this region ranks very high,” stresses Sunde.

The restaurant is located in a renovated cheese factory founded by farmers in1923, and only uses local ingredients: guests can actually see the Hereford cattle which provide their steaks walking around just a couple of streets away!

For more information visit: www.byrkjedalstunet.no